Meringue Bone Shells filled with Whipped Cream and “Bloody” Berry Sauce

Meringue bone shells filled with whipped cream and “bloody” berry sauce are just what your Halloween party needs. They are so festive, scary, halloween gory and fun all at the same time. Your guests will love them, and gobble this halloween dessert up. You can make all the components in advanced and assemble them right before your party – it’s easy! Put them on a platter or make a nice plated dessert. Dress them down or dress them up. Simply fill the shells with whipped cream and stripe the sauce over to create the gory look. Pool some sauce and scatter some whole berries for some fun “blood clots!” Add fun decor to set the mood and go get your costumes on!

Meringues are always delicious. They’re light, fluffy, fragile and they melt in your mouth in the sweetest way. Don’t get intimidated, they are not hard to make. Just a bit time consuming. Even so, most of the time is in the oven. Anyone can make these! Egg whites, sugar, a bit of vanilla and a very long time in the oven makes the perfect meringue.

First, whip the egg whites on low speed till foamy. Turn up to medium speed and stream the sugar in gradually. Continue to whip until stiff peaks form. Add the vanilla and you are ready to form the “bones.” A little tip for the egg whites – make sure the bowl is completely clean and dry, and when you separate your eggs makes sure there is no egg yolk. If there is any grease or yolk present the egg whites won’t whip up properly.

Use parchment paper to line the pan and draw some bone shapes about 3 inches in length and 1 inch in width. Flip the paper over so you can still see the outline of the bones you drew, but are not getting pen on your bright white meringues.  Gently scoop meringue into a clean pastry bag fitted with a medium round tip. Then, starting in then center of the bone and following the pattern, pipe to the perimeter and continue piping the border one to two times around.  The more you pipe the deeper your shell will be. Put them into an oven at 225 degrees Fahrenheit for 1 1/2 hours. After your timer goes off, turn off the oven and let them cool completely while still in the oven.

Make the whipped cream while the bones bake and put it into the fridge until you are ready to assemble. Next, make the “bloody” berry sauce. In a saucepan add the berries, water, sugar and lemon juice and cook for about 5 minutes on medium heat. Lastly, cool and purée it to make the “blood.”

Once the meringues bone shells are done it’s time for the fun part, assembly! Plate them individually for a dinner party or place them on a platter for a gathering. Take the meringue shells and fill generously with whipped cream. Spoon it in or pipe it. Then stripe it with the berry sauce. Pool it around it as well. Get creative! Get spooky! Get gory!

These are simple, but so fun and delicious. Try them out and let me know how it goes!

Happy Halloween!

Meringue Bone Shells filled with Whipped Cream and “Bloody” Berry Sauce

Make for a dinner dessert or Halloween gathering. They are festive and simple and make for a great presentation! 

Course Dessert
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8

Ingredients

  • 1 Cup Egg Whites
  • 1 Pound Granulated Sugar
  • 1 tsp Vanilla
  • 1/2 Pint Heavy Cream
  • 1 tsp Vanilla
  • 2 Tbsp Powdered Sugar
  • 1/2 Pint Strawberries Sliced
  • 1 Pint Raspberries
  • 2 Tbsp Water
  • 1 tsp Lemon juice
  • 2 Tbsp Granulated Sugar

Instructions

  1. Meringue Shells


    1. In a mixer with whip attachment, whip egg whites on low speed until foamy. Increase speed to medium and gradually stream in the sugar and vanilla. Continue whipping until stiff peaks form when you lift the whip out of the egg mixture. 


    2. Prepare sheet pan with parchment paper. Draw bone shapes to trace if wanted. Gently scoop out the mixture into a clean pastry bag fitted with a medium round tip. Starting at the center of each bone, pipe until you reach the edge of your shape.  When you reach the edge, pipe 1 to 2 more layers around the perimeter to form the boarder.


    3. Put in the oven and bake at 225 degrees for 1 1/2 hours. Turn oven off and cool meringues in oven. Once they’re cool, peel off the parchment paper and

     store in an airtight container until ready to assemble. 



    “Bloody” Berry Sauce 


    1. In a sauce pan add berries, water, sugar and lemon juice. 


    2. Cook for about 5 minutes on high. Cool and purée in food processor to mimic blood. 


    3. Store in airtight container and refrigerate until needed. 



    Whipped Cream


    1. In mixer with whip attachment add cream, vanilla and powdered sugar. Whip till soft peaks form when whip is lifted out. 


    Assembly 


    1. On a platter or plate, place meringue shells. Fill generously with whipped cream. With spoon or piping bag, stripe meringues with the berry sauce to mimic blood. Pool it around the meringue for an extra gory effect. Immediately serve and enjoy. 


Chelsea

Trick or Treat Yourself

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